There is something truly comforting about making your own sausage at home. No casings, no fuss, just flavor. This video demonstrates the process of “how to make sausage at home”, starting with grinding pork and toasting spices. The savory Italian sausage turns into homemade meatballs or cast iron pizzas on a weeknight!
Inspired by Chef Billy Parisi’s recipe, adapted in Lei’s Kitchen.
Balanced, aromatic, versatile.
Ingredients
For 8 lbs Base:
• 8 lbs pork shoulder (trim hard surface fat, keep marbling)
• 62g pink sea salt (1.7% of meat weight)
• 2½ tbsp fennel seeds (toasted, cooled, semi-coarse ground)
• 1½ tsp coriander seeds (toasted, cooled, finely ground)
• 1 tbsp freshly cracked black pepper
• 2 tsp red pepper flakes (gentle warmth)
• 1½ tsp dried oregano
• ¾ tsp dried marjoram
• Pinch nutmeg (optional)
• 8–10 garlic cloves, grated
• ½ cup fresh parsley, finely chopped (divided)
• ½ cup dry white wine
• Zest of 1 large orange (microplane-fine)
• 2–3 tbsp ice-cold water
• 1 tsp sugar (for adjustments)
Hot Version (from 3 lbs of base):
• +1½ tsp red pepper flakes (textured heat)
Instructions
1. Bloom & Grind Seeds
Toast fennel and coriander in dry pan over medium (60–90 sec, fragrant). Cool completely. Grind fennel semi-coarse, coriander fine.
2. Build Dry Seasoning
Mix salt, ground seeds, pepper, flakes, oregano, marjoram, nutmeg.
3. Prep Wet Mix
Zest orange into ½ cup wine. Rest 5 min.
4. Grind Pork
Cube pork (½-inch), chill well. Grind medium plate (6–8mm).
5. Season Base
Add to pork: wine-zest, ice water, garlic, half parsley, dry mix. Mix to tacky (2–3 min).
6. Test Patty
Fry small patty. Adjust if salty: more wine/parsley/sugar. Retest.
7. Portion Hot Version
Weigh 3 lbs base. Mix in extra 1½ tsp red pepper flakes. Test patty.
8. Final Portion & Freeze
5 lbs mild base + 3 lbs hot into quart bags. Flatten, label (“House Italian”/“Spicy” + date). Freeze flat.
Total Yield: 8 lbs. Rest overnight. Use fresh within 2 days or freeze.